The iconic street food takes on a new identity in this dish, in which seasoned falafel mix becomes a crunchy coating for fish.
Preheat oven to 400°. Combine cucumber, tomato, bell peppers, olive oil, lemon juice, chopped parsley, salt, and pepper in a medium bowl; set aside.
Mix falafel mix, cumin, and cayenne in a shallow bowl. Crack eggs into a second bowl and beat lightly. Dip fish fillets into egg, coating evenly, then into falafel mix, also coating evenly; set on a plate.
Heat vegetable oil in an oven-proof frying pan over high heat. When oil begins to ripple, add fish and cook until crust is golden brown and crisp, turning once, about 3 minutes. Transfer pan to oven and roast fish until opaque in the center (cut one to check), 5 to 7 minutes.
Divide salad among four plates. Top each with a piece of fish and a few parsley leaves. Serve with lemon wedges if you like.
*Find falafel mix in the international section of well-stocked grocery stores.